Pie: Stone Fruit Lattice

By á-3151

Mix and match your favorite ripe summer stone fruit to make this pie. For step-by-step instructions on arranging the lattice top

Ingredients

• Crust
• 1 Unbaked Pie Crust in a 9" glass or metal pie pan (see Master Pie Crust recipe)
• Filling
• 2 pounds nectarines
• 1 pound peaches, peeled
• 1 pound plums
• 1/2 cup plus 1 Tbsp. sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon orange-flower water (optional)
• 1 large egg, beaten to blend
• Ingredient Info
• Orange-flower water is available in the cocktail-mixers or baking sections of better supermarkets and at Middle Eastern markets.

Details

Adapted from bonappetit.com

Preparation

Step 1

Crust
Divide dough in half. Roll out one half according to Unbaked Pie Crust recipe. Roll out second dough disk on a lightly floured sruface to a 14" round. Transfer round to a baking sheet. Cover and chill both crusts for 1 hour. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.

Filling
Preheat oven to 400°. Halve, pit, and cut fruit into 1/2" thick slices. Place all fruit in a large bowl. Add 1/2 cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally. Strain fruit, reserving 1/4 cup of liquid; return fruit to same bowl. Whisk cornstarch and reserved fruit liquied in a small bowl. Add cornstarch mixture, netmeg, and orange-flower water, if using, to fruit; toss gently.
Pour fruit mixture into unbaked pie crust in dish. Using a pizza wheel or a sharp knife, cut 14" dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and cripm edges decoratively.
Brush beaten egg over crust edges and lattice. Sprink 1 Tbsp. sugar over. Set pie on a parchment paper-lined baking sheet.
Bake pie for 40 minutes. Reduce oven temperature to 350°. Bake until crust is golden brown and juices bubble, about 40 minutes longer. Let cool on a wire rack.